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Almond Banana Chocolate Muffins
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Indulgent banana-chocolate chip muffins topped with crunchy California almonds.
Ingredients:
  • 1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury® brand
  • 1 cup water
  • 2 eggs
  • 0.25 cup vegetable oil
  • 0.25 cup cinnamon-flavored applesauce
  • 1 medium banana, diced
  • 1 cup sliced California Almonds, divided
  • 0.75 cup semi-sweet chocolate chips or chopped dark chocolate
Instructions:
  • Preheat your oven to a toasty 400 degrees F while lining your muffin tin with paper liners.
  • Follow the package instructions for muffins, using water, eggs, and 1/4 cup of oil. Add 1/4 cup of applesauce to the mix. Stir in banana, 3/4 cup of almonds, and chocolate. Distribute the batter evenly among the muffin cups and top with the remaining 1/4 cup of almonds for a delicious touch.
  • Bake for 15-20 minutes until a toothpick comes out clean. Let muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Store in an airtight container at room temperature for up to 4 days.

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